,~, United States 

'\UJj) Department of \~ Agriculture 

Food Safety and 

Quality Service 

Fruit and Vegetable 

Quality Division 

Processed Products 

Branch 

Methods of Analyses 

for Tomato Products 

Mold Count 

For Use of USDA Processed 

Foods Inspectors 
PREFACE 

These instructions are designed primarily for Processed 

Fruit and Vegetable Inspectors of the U. s. Department of 

Agriculture. They are not intended to be a comprehensive 

treatise on the subject but give background information 

and guide-lines to assist in the uniform application and 

interpretation of USDA grade standards and other similar 

specifications. 

These instructions are revised as necessary without public 

notice and no mailing list is maintained as a public 

advisory of such changes. 

The citation of any data, criteria, techniques, illustrations, 

copyrighted material, or pictorial representation accredited 

to private authorship is used with the permission of the 

individuals or sources cited. Unless a specific accreditation 

is referenced, the information herein has been compiled and/or 

developed from sources available to the public as well as from 

technical knowledge of personnel in the Department. 

Compliance with the suggested guide-lines and other pertinent 

information herein does not excuse any one from failure to 

comply with,the Federal Food, Drug, and Cosmetic Act or any 

other applicable Federal or State laws and/or regulations. 

Except for official USDA inspection aids or devices and color 

guides (or standards) produced under license of the Department, 

the mention of any supplier, patented device, product, brandname, or equipment does not imply endorsement by the Department 

over any other sDnilar, or equally effective, material. 

Information contained in this instruction is available to the 

public. Inquiries as to availability of portions of this 

instruction and copying or reproduction privileges should be 

addressed to: 

Chief' 

Processed Products Branch 

Fruit and Vegetable Quality 

Division, FSQS 

U.S. Department o£ Agriculture 

Washington, D.C. 20250 
TOMATO 

PROIXJGTS 

MEI'HODS 

MOLD COUNT 

INTROIDCTION AND BACKGROUND 

MOLD COUNT 

February 1971 

Mold counts are only one of several methods for dt:termining the 

acceptability of the finish~product. 

Only the fungus rots are characterized by the presence of mold 

filaments. Mold counts are not increased by the presence of rot 

caused by bacteria, virus or nonparasitic factors. 

High mold counts confirm that large amounts of rotten material 

are present; low mold counts do not necessarily assure that the type 

of rot characterized by mold filaments is not present. 

Food and Drug, has publically announced that: 

"(a) Although high mold count is cone lus ive evidence of inc lusion of substantial amounts of rot, mold count is not the only way of 

establishing that comminuted tomato product contain decomposed tomato 

material. 

(b) Where factory observations or other evidence reveals that 

comminuted tomato products contain rot not caused by mole, such rot, 

as well as that caused by mold, will be taken into account in applying the provisions of the Federal Food, Drug and Cosmetic Act against 

adulteration. 

(c) The blending of tomato products adulterated ;.rith tomato 

rot, of whatever kind, with tomato products made from sound tomatoes, 

or with other sound food, renders the blend adulterated.'" 

Since canned tomatoes and various comminuted tomatr products 

differ materially in physical characteristics of the finished product, 

the preparation of the sample will vary according to individual 

products or groups of similar products. 

No change in text 

February 1971 

THIS L~STRUCTION DOES NOT ESTABLISH 

A NEW OR REVISED SUBSTANTIVE RULE 

- 1 -
TOMATO 

PRODUCTS 

MEI'H.ODS 

- RESERVED -

MOLD COUNT 

February 1971 

THIS !NSI'R.UC'I!ON OOES Nat' ESI'\BLISH 

A NEW OR REV! SED SUB S!.ANT'IV a: RULE 

- la -
TCMATO 

PRO IlJ C'I'S 

METHODS 

PREPARATION OF SAMPLE 

MOLD COUNT 

February 1971 

Canned Tomatoes, Diced Tomatoes, Tomatoes and Okra, Tomatoes and 

Puree, Stewed Tomatoes and Other Similar Products 

For Canned Tomatoes and on products containing whole Tomatoes, 

mold counts are made on the drained liquid only, unless 

examination, visual observations, or other history indicate 

that mold counts should be made on pulped tomatoes also. If 

necessary to make mold counts on drained tomatoes, pass such 

tomatoes throu.gh a laboratory cyclone pulper. (See Chile 

Sauce, etc. -- next page) 

Tomato Sauce and Tomato Juice 

Use the sauce or juice as it comes from the container without dilution. 

Tomato Paste, Tomato Puree, Concentrated Tomato Juice, and Dehydrated 

Tomato Powders. 

* Add sufficient water to the puree, paste, or powder to make 

a mixture having a natural tomato soluble solids content of 

7.9% to 8.8% (refractive index 1.3446 to 1.3460, corrected to 

20° c.) 

* See dilution chart, Inspection Aid No. 23, on last page of 

this instruct ion. 

* Revised - February 1971 

THIS INS!ROCI'!ON OOES NOI' ESI'ABLISH 

A NEW OR REVISED SUBS!ANT!VE RULE 

- 2 -
TOMATO 

PROilJCTS 

ME'l'HO!l3 

PREPARATION OF SAMPLE -- continuation 

Chili Sauce, Pizza Sauce and Similar Products 

MOLD COUNT 

February 1971 

(Also, canned tomatoes when it is deemed decessary to make 

mold counts on pulped tomatoes.) 

Pass the contents of the container through the laboratory 

pulper to remove seeds and large particles. If the container 

is a No. 10 can size (or larger) of Chili or Pizza Sauce, 

pulp a 20 ounce aliquot of a well-mixed sample from individual 

containers. 

If tomatoes are pulped, use entire contents of individual 

cqntainers if container is of No. 10 can size and smaller. 

For larger container, use a well-mixed five pound aliquot. 

Specialty Products 

These would include such products as Tomato Soup, Pork and 

Beans, Spaghetti with Tomato Sauce, Spaghetti with Meat Balls, 

or meat, Ravioli, Chili Con Carne, Tamales~ and Tomato Sauce 

packing medium on fish. 

Such items are prepared for mold counts in accordance with the 

appr~riate sections in the AOAC. 

No change in text 

THIS' INS'l'RUCT!C!i OOES NOT E'.STABLISH 

A NEW OR REVISED SUBSI'ANTIVE RULE 

- 2a -
* 

* 

TOMATO 

PRODUCTS 

METiiODS 

MOLD COUNT 

February 1971 

PREPARATION OF SAMPLE -- continuation 

Tomato Catsup 

The current official method for counting mold in tomato catsup 

requires a 1:1 dilution, by volume, of the catsup with one of 

the following stabilizing solutions: 

!) 0.5% Sodium Carboxy Methyl Cellulose (CMC) 

(This solution is preferred; when ordering, spec~ry 

"Cellulose Gum CMC-7 HSP." It may be ordered from: 

Hercules Powder Company 

910 Market Street 

Wilmington, Delaware 19801] 

Preparation: 

Place 500 ml of boiling water in a high speed blender. With 

blender running, slowly add 2.5 gms of the cellulose gum (CMC) 

and blend for one minute. Treat solution with heat or vacuum 

to remove air bubbles. After solution has cooled, add 2 ml. 

of formaldehyde per 100 ml of solution as a preservative, mix 

well and store in closed container. Larger volumes of the CMC 

solution may be made at one time. 

~ 3% to 5% Pectin Solution 

Preparation: 

Follow the procedure for CMC solution except use lS to 25 gms 

of Pectin. 

-- continued on next page --

Addition - February 1971 

THIS INSTRUCTION OOES NOT ESTABLISH 

A NEW OR REVISED SUBSTANTIVE RULE 

- 2b -
TOMATO 

PROilJCTS 

ME'l'HODS 

MOLD COUNT 

February 1971 

* Tomato Catsup -- continuation 

* 

3) 1% Algin Solution 

Preparation: 

Follow the procedure for CMC solution except use 5 gms 

of Algin. 

Caution: 

Check stabilizer solution for mold growth if formaldehyde 

has not been added or if solution has been stored over a 

period of t iJ:ne. 

Mixing the Catsup with the stabilizing solution, Official Method: 

Place SO ml of stabilizing solution in a 100 ml graduated 

cyclinder. 

Add -so ml. of a well mixed catsup sample to the cylinder by 

displacement and mix thoroughly while in the cylinder. -Drop 

-~atsup directly into the solution. This can best be done by 

using a spoon .instead of pouring from a container into the 

·cyl_iii_d~£t .. -If catsup is allowed to run down side of cylinder, 

the graduations will be difficult to read. 

Transfer mixture to suitable container and determine mold count. 

Alternate Method: 

Place tared beaker on triple beam balance. 

Add 50 ml of stabilizer (weight of 50 ml of stabilizer can be 

predetermined so volume need not be taken each time). 

Next add 50 ml. of catsup (weight of 50 ml. of catsup predetermined). 

Mix thoroughly and determine mold count. 

Addition - February 

nus INSTRUCTION OOES NOT ESI'ABLISH 

A NEW OR REVISED SUBS!AN'tiVE RULE 

- 2c -